For the first new recipe of 2020, it had to be pancakes. I hope everyone had a lovely Christmas and New Year! It’s been such a long time since I’ve taken some proper time off to really relax and just enjoy spending time with my family and friends. I’m a real workaholic and even during the holidays, my mind is constantly mulling over various bits and pieces of work, so I’m pretty eager to get my teeth stuck back into everything.
These are super simple and quick to throw together in the morning if you fancy something a little bit different from your standard toast or cereal. They’re deliciously soft and fluffy with juicy bites of blueberry in every mouthful.
Oats are such a staple ingredient in my kitchen cupboard as they’re so affordable and a great source of fibre. I know we’ll all be trying to eat a little bit healthier now that the festive feasting period has come to an end and I think that these are the perfect way to ease yourself back in. Still pretty healthy, with just the right amount of sweetness in there too!
Ingredients- serves 2 people
- 1 cup oats
- 1/2 cup non-dairy milk
- 2 eggs
- 2 tbsp agave syrup
- 2 tbsp flour
- 1/2 tsp baking powder
- Handful blueberries
- Coconut oil for cooking
Method
In a mixing bowl, combine all of the dry ingredients. Whisk together the eggs, non-dairy milk and agave syrup.
Fold the wet ingredients into the dry ingredients, then mix through the blueberries. Heat a little coconut oil in a non-stick frying pan and bring this to a medium heat.
Spoon a little of the pancake mixture into the pan and cook until bubbles start to appear on the surface, then flip and cook on the other side. Repeat this for the remaining mixture.
Serve with some extra blueberries and a drizzle of agave syrup and enjoy!
